Rheology and Fracture Mechanics of Foods.

INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCT...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Vliet, Ton van
Format: Electronic eBook
Language:Inglés
Published: Hoboken : CRC Press, 2013.
Subjects:
Food texture.
Food > Composition.
Rheology.
Aliments > Texture.
Rhéologie.
TECHNOLOGY & ENGINEERING > Food Science.
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